The football season is once more upon us. That means tailgating and football parties so we can stuff our bellies with food and drink. Yes, this is definitely one of the best gathering times of the year and the food selections range anywhere from sandwiches to lobster. This months recipe is somewhere in between the two.

1) Take the spice rub and spread over one side of the steak and massage the rub into the meat.

2) Flip the steak to the other side and repeat step 1.

3) Wrap the flank steak and refrigerate for 2 hours.

4) Preheat grill

5) Pull the flank steaks out of the refrigerator and let it come up to room temperature (about 10 minutes).

6) Rub grill with a little oil or use a non stick spray to prevent the steak from sticking on initial contact.

7) Place the steak on the grill and cook each side for approximately 4 minutes.

8) Remove the steak from the grill and let cool.

9) Once the steak has cooled cut it in thin slices against the grain.Note if you are not making the sandwiches the same day you tightly wrap the whole piece and slice it when it's ready the be used.

Preparation Flank Steak Wrap:

1) Lay flour tortilla on a cutting board and spread approximately 3 ounces of guacamole mayonnaise on the entire tortilla.

2) Take 8 ounces of the sliced flank steak and place it close to the edge of the tortilla. Roll the tortilla and use two toothpicks to keep the sandwich sealed.

3) Cut the sandwich in half on a bias and serve with your favorite game day beverage.

Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.